13 Articles found for “Rùn”

From Ancient History Books and Traditional Poetry to the Tea Ceremony: Transmitting Culinary Culture to the World

From father to son, two family-run restaurants have enchanted Hong Kong diners with traditional delicacies and lots of heart.

Zi char is a popular Singaporean and Malaysian dining style, where casual, family-run eateries serve a wide variety of home-style Chinese dishes, often cooked to order and meant for sharing. We delve deeper into this cooking style, trace its roots, and observe its evolution.

Enjoy the hospitality of this One MICHELIN Star Japanese run by a husband-and-wife team who won the MICHELIN Service Award

Asia, without a doubt, is becoming a destination for Latin American dining. We asked eights chefs who run Latin American MICHELIN restaurants in Asia to share their thoughts on the topic, as well as dishes representative of their cuisine and more.

Like wine and cheese, the pairing of mooncakes with tea have been a classic combination since time immemorial. We ask Kezia Chan, the tea master of MICHELIN-starred Chinese resaurant Rùn to share her best mooncake and tea pairing tips to make your Mid-Autumn Festival celebrations all the more delicious.

We showcase the mooncake offerings from the city’s top restaurants and hotels that run the gamut from traditional flavours to inventive creations with molten lava centres and mini heart shapes.

From working from the city's biggest tycoons to running six-table Celebrity Cuisine in Hong Kong, Cheng shares his journey to a MICHELIN star.

Much like realising the girl next door you grew up with all of a sudden became the centre of attention on the runway, Taiwanese people recently found a new perspective on coriander.

The chef shares his reflections on running two MICHELIN-starred French restaurants Le39V worlds apart in Paris and Hong Kong

Here’s how this avid runner keeps his restaurant — and himself — in top form.

Founder Hardy Kam on what it takes to run the well-loved household name, the brand's three-generation-old legacy and how the owners are preserving the essence of Cantonese cuisine.

His first job was at his family-run restaurant which specialised in fish.